Homemade Pear Ice Cream Recipe
Think you can’t make homemade ice cream? Think again! This homemade pear ice cream recipe is an easy starter recipe that tastes amazing and requires no special equipment.
First things first, don’t be intimidated by making homemade ice cream.
Especially this homemade ice cream, because you don’t need an ice cream maker to prepare it. In fact, it’s quite easy.
About The Recipe: Homemade Pear Ice Cream
The flavors of fresh pear and cinnamon come together beautifully in this fall-appropriate dessert.
I served this at a dinner party recently, accompanied by a simple homemade caramel sauce and served in a phyllo-dough cup.
Virtually any type of ripe pear will work for this recipe. I used Bartlett, but feel free to use Anjou, Bosc or your favorite pear for this recipe.
This no-churn pear ice cream would also be a good accompaniment to a pumpkin or apple pie. Or simply on its own. Keep this recipe in mind for Thanksgiving or Christmas!
What You’ll Need To Make Pear Ice Cream
Homemade pear ice cream is made with simple ingredients you can find at any grocery store:
- Heavy whipping cream: This gives the ice cream that rich, delicious flavor
- Milk: Additional dairy is added to the ice cream mixture. I used 2% but you can use 1% or whole milk – skip the skim.
- Pears: Make sure your pears are ripe and slightly soft to the touch
- Cinnamon, pumpkin pie spice or apple pie spice
The recipe starts by peeling the pears, chopping them up, and cooking them with part of the sugar and the cinnamon or pie spice. This mixture cooks until the pears are softened.
Next, the cooled pear mixture is pureed and made into pear sauce (like apple sauce).
The pear puree is gradually mixed with the dairy and egg mixture, which has been warmed. The final product is placed in a pan or other container and placed in the freezer to solidify.
This mixture is stirred several times. This step takes the place of the traditional ice cream maker, which rotates and mixes the ice cream as it freezes.
This recipe takes the guesswork out of making homemade ice cream at home.
You don’t need an ice cream maker or churner to make it.
Unless you’re going to be making a lot of homemade ice cream, it’s probably not worth the money (or storage space!) to purchase an ice cream churner.
Serve It With Homemade Caramel Sauce
This ice cream certainly stands on its own.
But for even more decadence, serve it topped with homemade caramel sauce, which takes less than 15 minutes to make – no candy thermometer required.
Serve Homemade Churro Chips On The Side
These homemade churro chips are super easy to make and contain all of the famous flavors of Spanish churros: Cinnamon and sugar!
They are made out of flour tortilla shells and pantry staples, so they’re super cheap to make.
Get the recipe: Homemade churro chips.
- 4 to 5 ripe pears
- 1 pint heavy whipping cream
- 4 egg yolks
- 1 cup milk
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon pumpkin pie spice (or cinnamon)
- Peel and core pears. Chop into small pieces and combine with two tablespoons of sugar and pumpkin pie spice. Cook pears in a saucepan over medium heat for six to seven minutes, or until pears are soft. Puree pears and set aside.
- In a separate mixing bowl, combine egg yolks and remaining cup of sugar and mix until smooth. Set aside.
- In a saucepan, heat whipping cream and milk until very warm, but make sure that mixture does not come to a boil. Once heated, add cream mixture to egg mixture, a tablespoon at a time and whisk. Do not add too much of the cream mixture at once or else the eggs will cook. Once the cream mixture and egg mixture have been incorporated, return to heat and cook over medium heat for approximately 8 minutes, whisking constantly. The mixture will thicken slightly. Remove from heat and place saucepan in an ice bath for approximately 10 minutes to cool.
- Combine pureed pears with cream mixture in a large bowl and place in freezer. Mix well after 45 minutes, and continue mixing every 30 minutes for two hours until mixture is smooth. Store in freezer in an airtight container.
Adapted from: Poor Girl Eats Well